How to make Scalloped Potatoes

Step-by-step

1. Step 1

   Heat the oven to 180°C. Rub a baking dish with garlic and butter it lightly.

   Look for: The dish is greased and aromatic. Tip: Use a shallow dish for even cooking. Avoid: Skipping greasing makes sticking more likely.

2. Step 2

   Slice the potatoes evenly, about 3 mm thick. Do not rinse after slicing.

   Look for: Slices are thin and even. Tip: A mandoline is best. Avoid: Thick slices stay firm while the top overbrowns.

3. Step 3

   Layer potatoes with salt, pepper and a little cream mixture as you go.

   Look for: Every layer has light seasoning. Tip: Use less salt if adding salty cheese. Avoid: Seasoning only the top leaves the middle bland.

4. Step 4

   Pour over remaining milk and cream, cover loosely with foil and bake until the potatoes begin to soften.

   Look for: A knife meets some resistance but enters. Tip: Set the dish on a tray. Avoid: Uncovered from the start can split the sauce.

5. Step 5

   Remove foil, add cheese if using and bake until bubbling, tender and golden.

   Look for: The top is golden and the sauce bubbles at the edges. Tip: Resting will thicken the sauce. Avoid: Taking it out before tender gives crunchy layers.

6. Step 6

   Rest for 10–15 minutes before serving.

   Look for: The sauce settles and slices hold better. Tip: Resting is part of the method. Avoid: Serving immediately makes it runny.